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The Smoking Meat Newsletter contains full step-by-step instructions, plus pictures for making great things in your smoker. It will make it so easy, a cave man could do it;-)

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Paul, I would be happy to make that change for your. For security purposes, send the new email address to me via our contact page at https://smoking-meat.com/contact-us and I will take care of that for you.

Jeff
Thank you so much for your articles on smoking great job ,have read so many on the internet but non as useful as I have found yours.just came across it through Google search Am based in Zambia, africa and I would like to start a business smoking chicken,pork , fish,goat and beef….but most importantly chicken… I need to make the best chicken..will be using an electric smoker I aquired from China smoking 25kgs per time….please help me produce the most mouth watering smoked chickens Zambia has ever tasted…this way will grow my business…while enjoying smoking. Thanking you in advance. Warm regards .mel

liked your website bumped into it by accident was just trying to find a recipe to smoke chicken on a pan on the grill and you popped up pictures are great did not try any of them yet though will be having chicken leg quarters for Christmas. and smoked salmon.

I am looking at buying my first smoker. What brand and model would you recommend. It’s only for my husband and I so I don’t need anything huge. Is electric, gas or wood burning better? Thanks for any tips

Propane, Electric, and wood will all be able to deliver great q. I would look at the price range you want first then decide if you think he will want a smoker that he has to add fuel too every hour or not. If you want no hassle then a Pellet smoker is what I would buy. If he likes a challenge then I would get a wood burning offset smoker or a Weber Smokey Mountain. If you have more questions hop over to Smokingmeatforums.com and post a thread or send me a PM. I am bmudd14474.

Wood more authentic but more needed to be watched as to temp etc. I have had both electric and gas, Electric ones I have seen all run at one temp with no temp control but may have changed since I had mine. On my third gas one but leave mine outside in New England weather though covered which shortens the life with humidity getting inside and doing its damage. I like gas because once you have it at temp you want you can just leave it alone. Away from the house and safe as to fires. Even near house very safe. Loads of fun, you get into making so many varied BBQ sauces and will never use store bought again. Only way to cook baby backs and now its a tradition for smoked turkey breast on Thanksgiving. BEST ever. A Friday night or Saturday Texas Brisket with a few friends they might not ever leave. YOU don’t need to spend much money. I have had two bullet domed ones which are great and not that expensive. I have stepped up to a box one for a tad more room. bullet ones smoking on two levels the bottom level is not as good as top level shelf. Top level you have enough room for three racks of baby backs if you use stand up rack to hold them and cut them in half. And take out of rack and lay down over each other for last 30-45 minutes to slather on BBQ sauce. Gives a nice glaze as sauce becomes thick and gooey. I usually hit the ribs again with warm sauce before serving. Like those ribs messy. Enough room for for turkey breast also or 1/2 brisket. Amazon so many choices with user reviews.

Jeff,
Thanks so much for adding me to your email list.
I look forward to reading all your tips and great recipes.
I am new at this smoking meat and could use the help.
Thanks again and good eats!!!!!!!

Jeff,
I am a “beginner smoker” if there is such a thing.
I have been BBQing for a lot of years and started smoking just a few weeks ago.
I must say that so far the few times Ive done it, it was amazing..
I found your websitw and cant stop reading it.
Thanks so much for adding me to your mail list and for all the great tips!!! I look forward to getting your tips on smoking meats as I could use the help

Hi Jeff,
I have been a member for a long time. My email address just changed, so I subscribed with my new email address. I truly enjoy your newsletter. I plan to purchase your book at Amazon too. Thank you.

Hi Jeff
I recently subscribed to your newsletters n am so excited to start smoking meat with the aid of the 5day eCourse. Only got 1 major problem tho, i hav no smoker yet. i really need some tips on building a smoker on a low budget.

Guys….can anyone help me
I am just about to set up a business smoking meat and a customer has asked for a beechwood smoked product. I am using the bradley type smokers but the cant offer me the beechwood pucs. Were can i get beechwood pucs.

Bob, I have checked your account and the newsletter is still being sent out to you from our end. I think you said you had checked the spam/junk filter and it was not there? Try adding my email address to your allowed senders list or whitelist and see if that helps.

Jeff Thanks for all the great info on smoking meat, I have been smoking for 2 years now and your emails have made me the talk of the neighborhood.
Now my neighbors cannot wait for the next invite to one of my cookouts. Good Stuff and keep them coming.
Thanks,
Roger

yes am not getting the news letters you put out each week. just wondering what up with that. It says am ready sign up when i try to sign up again. The only way i see that you have posted something is from when i see someone post it on Facebook.

Dan, I just checked your subscription and everything looks good on my end. I suspect that the emails are getting caught by a spam or junk filter in your email system. I am not sure what system you use but usually there is a way to add email addresses to a “white list” or a “allowed senders list” to let the filter know that you want to receive email from that address.

I recommend that you contact your email service provider and see if they can assist you in making sure that emails from smoking-meat.com are not blocked or filtered out.

Love your smoking articles! Please sell your rub pre made! Not just the recipe for us to mix up and use. Would love to order it pre made to add to all my BBQ work!
Thanks in advance, Steve
Made your 3-2-1 ribs and they turned out the BEST I’ve ever done on a Weber 22.5 charcoal grill!

When you order the recipes, the system automatically unsubscribes you from the regular newsletter list and then subscribes you to the ad-free email newsletter list. It looks like something went wrong during this process. I have corrected this issue and you should begin getting the ad-free version of the email newsletter right away. Have a great day!

Just wanted to let you know, Jeff, I very recently purchased your book, and have only put it down to work or sleep. Wish I would’ve had it 30, well almost 30, years ago. Would’ve saved a lot of time and money. But of course, it was fun learning how to smoke cook. Love the book and your recipes. Thanks a bunch for all you do.

I have purchased the “Smoking Meat” cookbook and receive your newsletters and in the cookbook there is a rub recipe called All Purpose, is this the same as Jeffs Rub that is suggested for smoking a sirloin tip roast?

That recipe will work just fine however, The (2) recipes that I sell on the website and in the newsletter are not included in the book. We have opted to keep them separate since so many people have purchased them prior to the book being published.

Sign me up!! Made a very serviceable smoker out of a 1947 GE refrigerator and a homemade controller. Able to hold temps within 2 degrees. Now if the product would only be as good. Getting tired of eating my mistakes and look forward to your newsletter and posts.
John J

It should be posted as a comment on the latest post about the “Shrimp and Sausage Appetizer” on our Facebook page at https://www.facebook.com/smokingmeat. You can also email it to me at [email protected] if you do not have a Facebook account or if that option is easier for you.

Read all the comments….. I believe it’s not your equipment . . . But how you use it that counts…. as with many things in life. Started smoking meat and sausage 55 years ago using a 55gal drum (Buffalo NY, home of the Sausage Maker). Even used a hibachi in the 60’s with an aluminum foil tent in Europe, a pit covered with corrugated steal in Vietnam, and a spit turned by a car windshield wiper motor powered by a 12v btry in Republic of South Korea. Masterbuilt converted to natural gas, with a Maverick wireless is by choice. Glad to be aboard….. Please add me to your Newsletter. Thank you JJ

I found out about your page talking to a guy on Apple technical support yesterday. I belong to a couple of BBQ forums and was not looking to join any more but after checking your site I changed my mind. Looking forward to your newsletters and checking in dailey. BTW, Help!!!!! Anybody have any experience with the DigiQ…just trying to get mine set up but don’t understand how to connect with my existing wifi.

keep sending me everything and anything you can. Do I use you for BBQ cook offs, No sir, I have my ways of doing and win, but you do give me ideals to try around the house. Keep up the good work and keep em coming

Thank you for your Web Site. I have been a member for some time now and have your Rub and BBQ sauce and both are awesome. I was wondering if your going to come out with some other rubs or sauces in the future. I know its hard to improve on such awesome products but you know how us BBQ guys are, Always looking for new ideas. Thanks for all you do… Awesome job.

Jeff is the best. I bought both the rub and sauce recipes about 2 years ago now and they are amazing!!!! I have begun to experiment with them now that I am more comfortable with them. I like my rub more salty than Jeff does, but to each their own. If you are thinking about trying his recipes, Just do it. You will not regret it for a moment.

Have used both the rub and the sauce on our favorite food, jumbo fresh wings from a local butcher and they are GREAT! I saw something above about an iPhone app? I could not find it, what is it called please?

I use an application on my website that creates a mobile experience for anyone using a smart phone or tablet. It is accessible when you save the bookmark to your homepage on your phone and then go to the site via that saved icon.

Here are the iPhone instructions:

1. – Click on middle icon at bottom that looks like a box with an arrow.
2. – Click on “Add to Home Screen”.
3. – Title it and click on “Add” at the top right.

The “Smoke” Thermometer

The Smoke thermometer by Thermoworks is wireless, has dual probes, is splash-proof, has extremely rugged construction and amazing battery life not to mention how simple it is to set min/max alarms on the fly..

Disclosure: Some of the links on this website allow SM, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.